PINK PEPPERMINT PARFAIT
Especially nice in the Summer. This is from my mother's recipes. She was born in 1909 and passed away in 1994; so I guess it is pretty old. I have a collection of her Jello recipes.
Provided by conniecooks
Categories Gelatin
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat water to boiling in 2 quart saucepan.
- Remove from heat.
- Add gelatin powder and stir until dissolved.
- Stir in ice cold water & peppermint extract.
- Cut ice cream into chunks.
- Add to gelatin mixture and stir until blended.
- Chill mixture until it begins to thicken and mound when spooned. (about 20 -30 minutes).
- Turn into parfait glasses.
- Chill until firm, 25-45 minutes.
- Garnish with chocolate sprinkles.
- Enjoy.
Nutrition Facts : Calories 225.3, Fat 7.9, SaturatedFat 4.8, Cholesterol 31.4, Sodium 158.6, Carbohydrate 36.1, Fiber 0.5, Sugar 33.5, Protein 4.2
PINK PEPPERMINT PIE
Number Of Ingredients 8
Steps:
- 1. Chill small mixing bowl and beaters of electric mixer.2. In custard cup stir together water and gelatin. Let stand for 5 minutes. Place cup in pan of simmering water and stir until gelatin dissolves. Transfer gelatin mixture to large mixing bowl.3. In chilled bowl beat whipping cream on medium speed of electric mixer until soft peaks form. Set aside.4. Add marshmallow creme to gelatin mixture. Beat on medium speed of electric mixer until combined. Beat in peppermint extract, vanilla and food coloring. Fold whipped cream into marshmallow mixture. Spoon into crust.5. Refrigerate at least 3 hours or until set. Garnish as desired. Store in refrigerator.
Nutrition Facts : Nutritional Facts Serves
PEPPERMINT PARFAITS
Peppermint candies lend their refreshing flavor to these scrumptious individual layered parfaits. They are perfection in pink.
Provided by My Food and Family
Categories Recipes
Time 4h25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Bring mints and 1 cup water to boil in saucepan; simmer on medium-low heat 5 min. or until mints are completely dissolved, stirring constantly. Add to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in remaining water. Remove 1 cup gelatin; reserve, at room temperature, for later use.
- Refrigerate remaining gelatin 45 min. or until slightly thickened. Whisk in 1/2 cup COOL WHIP until blended. Pour into 4 dessert glasses. Refrigerate 20 min. or until gelatin mixture is set but not firm.
- Pour reserved gelatin over gelatin layers in dessert glasses. Refrigerate 3 hours or until firm. Top with remaining COOL WHIP before serving.
Nutrition Facts : Calories 170, Fat 3.5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 32 g, Fiber 0 g, Sugar 27 g, Protein 2 g
MINT PARFAIT
Chocolate and mint are a perfect pair for a summery sundae that combines rich, chocolatey flavor with the refreshingly herby taste of mint.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4
Number Of Ingredients 5
Steps:
- Make chocolate curls for garnish: Use a vegetable peeler to shave chocolate from block; set aside. Cut ice cream into 1 1/2-inch chunks; stack in four glasses, alternating with brownie pieces. Drizzle with chocolate syrup. Garnish with curls and mint sprigs, if using; serve.
PEPPERMINT PINK VALENTINE MOLD
Don't throw out those Christmas candy canes they will come in handy with this recipe. This recipe can be easily doubled.
Provided by bluebayou
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Yield 6
Number Of Ingredients 8
Steps:
- In a medium saucepan over no heat, combine gelatin, 1/4 cup sugar and salt, mix well and reserve. In a medium bowl, beat together egg yolks and milk, add to gelatin mixture.
- Cook gelatin and egg mixture in saucepan over low heat; stir constantly until the gelatin dissolves and mixture thickens slightly or about 5 minutes. Remove from heat and add peppermint extract or candy.
- Add food coloring and mix. Chill in refrigerator until mixture is slightly thicker than the consistency of unbeaten egg whites.
- In a small bowl, beat egg whites until stiff, but not dry. Gradually add remaining sugar and beat until very stiff and fold into gelatin mixture; fold in whipped cream.
- Turn into a 5-cup heart-shaped mold; chill until firm. Unmold and garnish with additional whipped cream, if desired; serve.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 19.8 g, Cholesterol 88.3 mg, Fat 8.8 g, Protein 5.2 g, SaturatedFat 5 g, Sodium 101.7 mg, Sugar 19.2 g
PINK PEPPERMINT PIE
Pretty pretty! Great around Christmas time of course! Cooking time is actually a guess on chilling time.
Provided by Christineyy
Categories Pie
Time 15h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, over low heat, combine marshmallows and milk. Stirring constnat, just until marshmallows are melted and mixture is smooth.
- Remove from heat, add vanilla, salt, peppermint extract, and food coloring.
- Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon.
- Beat whipping cream in chilled bowl until stiff.
- Stir peppermint mixture, and then fold into whipping cream. Pour into crust and refrigerate at least 12 hours.
- Garnish with peppermint candy just before serving.
Nutrition Facts : Calories 263.2, Fat 15.2, SaturatedFat 7, Cholesterol 34.3, Sodium 194.2, Carbohydrate 30.6, Fiber 0.4, Sugar 18.9, Protein 2.2
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